Barrier structure for food

ABSTRACT

A barrier laminate useful for the formation of orange juice and citrus beverage cartons is provided. The laminate provides a skin coat of a MDPE which provides a barrier to water vapor transmission through the laminate. The reduced water vapor flow decreases the bulge rate of the resulting carton.

BACKGROUND OF THE INVENTION

The present invention relates to a barrier structure for food packageswhich is useful for providing an extended package and product shelflife. The barrier structure of the present invention may be used in avariety of packages, including paper cartons. The barrier structure forthe food package of the present invention is heat sealable, thusproviding a useful barrier structure for converting a stock materialinto cartons and similar food retaining packages which require heatsealing. The barrier structure of the present invention is particularlyuseful in packaging orange juice and similar citrus products.

With respect to juice containers, fruit juice manufacturers andpackaging suppliers must address a variety of performance considerationsin order to provide a cost effective container which meets the needs ofmultiple performance characteristics. In recent years, there has beenmuch attention focused on providing oxygen barriers for the container toavoid the oxidation of flavoring components found in the juice alongwith the oxidation loss of L-ascorbic acid (vitamin C). As variouspackaging innovations have been developed which lead to the improvedretention of nutrients and taste, the packaging shelf life hascorrespondingly been increased. As a result, as the useful packagingshelf life has increased, the durability and longevity of the packaginghas become an increased issue.

One aspect of shelf life with regard to paperboard containers as arecommonly used for milk, orange juice, and similar products involves thetendency of the carton structure to distort or bulge over time. Thecarton bulge is unsightly and may be mistakenly perceived by consumersas indicative of an expired or spoiled product.

Heretofore, it was widely held that the bulge properties of cartons werebest controlled by increasing the thickness or stiffness of theunderlying paperboard substrate. In accordance with the presentinvention, it has been found by applicants that by reducing the moisturetransmission rate, particularly moisture passing through the interiorsurface of a sealed carton, offers significant improvements in the bulgeproperties of the carton. Further, it is possible to provide a cartonhaving a highly effective oxygen barrier layer which, in combinationwith the water vapor barrier, provides a cost effective desirable cartonfor use with juice, citrus products, milk, and other high liquid contentfood products.

A variety of barrier structures and food packages are known within theart.

For instance, U.S. Pat. No. 4,753,832 is directed to a barrier laminatesuitable for citrus beverages which has an innermost beverage contactingsurface comprising a thin layer of glycol-modified polyethyleneterephthalate (PET-G) which provides improved oxygen barrier propertiesas opposed to an uncoated substrate.

U.S. Pat. No. 4,513,036, which is incorporated herein by reference,discloses a barrier laminate applied to a paperboard substratecomprising a web of propylene polymer adjacent to a food contact layerof an olefin polymer. An outer surface of the paperboard substrate iscoated with a layer of a heat sealable olefin polymer. The structuresets forth a laminate having improved properties in retaining d-limonenealong with improved retention of vitamin C levels.

U.S. Pat. No. 4,977,004, incorporated herein by reference, discloses abarrier liner for food packages comprising twin layers of ethylene-vinylalcohol copolymers (EVOH). One layer is interposed between two moisturebarriers such as high density polyethylene (HDPE), EVOH compatibleadhesives, or low density polyethylene (LDPE). The innermost layer ofEVOH provides a solvent barrier against loss of flavor components whilethe second EVOH layer serves as an oxygen barrier.

While there are a variety of barrier laminates directed to impartingprotective properties for preventing loss of flavoring components,vitamin C, and barriers to reduce oxygen transmission through thelaminate, there remains room for variation and improvement within theart.

SUMMARY OF THE INVENTION

The present invention provides a barrier structure suitable forconverting into packages for foods and beverages which are economical,have good heat-sealing properties, exhibit low oxygen and water vaporpermeability, and provide protection against carton bulge or creep.

In its broadest embodiment, the barrier structure of the presentinvention comprises a food contact layer or “skin coat” of a mediumdensity polyethylene (MDPE) in which the MDPE is attached by an adhesivetie layer to a polyamide barrier layer. The polyamide barrier layer isattached directly along one surface to an inner paperboard surface. Thepolyamide layer and adjacent tie layer offer useful oxygen and watervapor barriers respectively. The MDPE skin coat provides an additionalwater vapor barrier and which further provides an essential oil barrierwhich reduces scalping, i.e., the absorption of d-limonene by theinterior board coating.

These and other features, aspects, and advantages of the presentinvention will become better understood with reference to the followingdescription and appended claims.

BRIEF DESCRIPTION OF THE DRAWINGS

A full and enabling disclosure of the present invention, including thebest mode thereof, to one of ordinary skill in the art, is set forthmore particularly in the remainder of the specification, includingreference to the accompanying drawings.

FIG. 1 is a perspective view of a juice carton in accordance with thepresent invention.

FIG. 2 is a cross section taken along line 2-2 of FIG. 1 setting forth alaminate board structure of the present invention.

FIG. 3 is a graph depicting the increase in carton bulge properties overtime of control stock cartons and trial cartons containing orange juiceand fruit juice products.

DETAILED DESCRIPTION OF THE PREFERRED DESCRIPTION

Reference now will be made in detail to the embodiments of theinvention, one or more examples of which are set forth below. Eachexample is provided by way of explanation of the invention, notlimitation of the invention. In fact, it will be apparent to thoseskilled in the art that various modifications and variations can be madein the present invention without departing from the scope or spirit ofthe invention. For instance, features illustrated or described as partof one embodiment, can be used on another embodiment to yield a stillfurther embodiment. Thus, it is intended that the present inventioncover such modifications and variations as come within the scope of theappended claims and their equivalents. Other objects, features, andaspects of the present invention are disclosed in, or are obvious from,the following detailed description. It is to be understood by one ofordinary skill in the art that the present discussion is a descriptionof exemplary embodiments only and is not intended as limiting thebroader aspects of the present invention, which broader aspects areembodied in the exemplary constructions.

As used herein, the terms “inner” and “outer” are used to describe andclarify relative positions of various layers of the resulting laminate.“Inner” refers to a position or layer along the carton interior. Theterm “skin coat” refers to the innermost layer of the laminate/cartonand provides the food contact surface. Similarly, “outer” is used toindicate a layer or surface closest to the gloss or exterior surface ofthe laminate/carton.

As used herein, MDPE refers to a polyethylene having an average densitylevel ranging from about 0.926 to about 0.940. The MDPE is prepared bymixing 55 percent by weight of an LDPE with 45 percent by weight of anHDPE. The resulting mixture is thereafter extruded as a single layer ofMDPE. The resulting MDPE has an overall greater density than the LDPEmaterials which have been conventionally used in the formulation ofbarrier layers. The higher density values of the MDPE imparts improvedwater vapor barrier properties while maintaining an inner surface whichcan be readily heat sealed using conventional methods and equipment.

It has been discovered that a barrier laminate suitable for food andbeverage barrier structures can be provided by a paperboard embodyingthe barrier structure as illustrated in FIGS. 1 and 2. As seen in FIG.2, the paperboard used in the finished carton of FIG. 1 comprises afiber layer 10 which is sandwiched between an extruded MDPE layer 12,forming an exterior gloss surface, and an extruded inner polyamide layer14. As best seen in FIG. 2, the polyamide layer 14 is attached directlyto the inner board surface 10. An adhesive tie layer 16 joins the innersurface of nylon layer 16 the adjacent skin layer of MDPE.

The preferred board structure can be provided by any conventional “juiceboard” or “milk board” which is a paper fiber board having conventionalsizing agents added to provide enhanced wet strength. Generally, boardstructure varies from about 150 to about 320 pounds per 3,000 squarefeet though paperboard having greater or lesser weights could be usedfor various applications. One having ordinary skill in the art willappreciate that the primary function of the paperboard is to provide anoverall structurally sound and rigid package.

As seen in FIGS. 1 and 2, the paperboard 10 is laminated between anouter extruded layer of MDPE 12 and an inner surface layer 14 ofpolyamide. The gloss, exterior surface of the MDPE layer 12 is appliedat about 16 pounds per 3,000 square feet of board and provides for aresulting package having good external moisture barrier properties, highgloss, and an abuse resistant impact surface. The inner polyamide(nylon) layer 14 is applied directly to the board 10 at a coating levelof about 3-5 pounds per 3,000 square feet and more preferably at about 5pounds per 3,000 square feet. Applying the nylon layer 14 directly tothe board 10 provides for good oxygen barrier properties.

Adjacent the inner nylon surface layer 14 is a tie layer 16, preferablyprovided by a modified polyethylene resin such as Bynel E 388™ or Flexar175 (Equistar), which is applied in a range of about 3 to about 5 about3 to about 5 pounds per 3,000 square feet of board. The tie layer 16 isused to adhere the inner nylon surface layer to the adjacent MDPE skincoat layer 18. The MDPE skin layer 18 is applied at a rate of about 20pounds per 3,000 square feet of board. The MDPE skin layer provides theinner laminate food contact surface. In accordance with this inventionthe MDPE provides useful properties as a barrier against water vaportransmission. Further, the MDPE skin layer has also been found tominimize the absorption/migration of an essential citrus flavoring oil,d-limonene, when compared to lower density polyethylene skin layers.Further, the MDPE skin layer possesses good heat sealing properties andprovides a workable finish for the subsequent handling and converting ofthe laminated board stock into erect, fillable cartons.

The structure seen in FIGS. 1 and 2 and as discussed above, is easilyapplied to board stock through conventional extruding techniques andequipment. The resulting structure has been found to offer a usefulbarrier structure for orange juice and related products in that thefilled and sealed cartons exhibit low oxygen transmission rates, hasgood resistance to water transmission, has increased resistance to creepof bulge of the carton, possesses good resistance to scalping ofd-limonene, and maintains effective levels of L-ascorbic acid (vitaminC).

COMPARATIVE EXAMPLE 1

To illustrate the properties of the laminate and carton described above,comparative studies of a carton made according to the present invention(“trial examples”) were compared to a standard structure as constructedaccording to the teachings of U.S. Pat. No. 4,835,025, which isincorporated herein by reference. The standard carton has aconfiguration of:

-   -   16# LDPE\280# board\5# nylon\5# tie\16# LDPE The trial structure        according to the present invention is constructed of:    -   16# MDPE\280# board\5# nylon\5# tie\20# MDPE

Standard ½ gallon containers were constructed from the standard andtrial board stock set forth above. The containers were evaluated foroxygen transmission rates according to ASTM method D-3985 in whichpenetrating oxygen levels are determined for container samplescontaining a nitrogen gas.

The control board and the trial board were further evaluated for watervapor transmission using TAPPI T-557 (PM-951) which corresponds to ASTMStandard F1249-90. The test measures the partial pressure concentrationof water vapor which permeates through the barrier from the wet side tothe dry side of the laminate. Measurements were made using MOCONPermatran equipment.

The oxygen transmission values of the trial board are equal to or betterthan the values of the commercially available control board. The trialboard had an average oxygen transmission value of 4.85±0.1 cc/m²/daycompared to the values from the control board stock of 5.0±0.1cc/m²/day.

Consistent with the higher density of the MDPE, the trial board dataindicated an approximate 7 percent reduction in the water vaportransmission rate compared to the control board. As discussed below, theimprovement in water transmission rate is believed to correlate with theimproved resistance to bulge properties of containers constructedaccording to the present invention.

Bulge Test Data

The control and trial barrier structures were also evaluated for bulgeresistance. A series of individual one-half gallon cartons of controland trial barrier boards were separately filled with orange juice and afruit punch product and monitored over a twelve-week period in arefrigerated cold room. Weekly measurements were made using calipers foreach filled carton's length and width which, for the rectangularcartons, are of substantially equal lengths. The average (mean) valuesfor each sample carton over the twelve week time period are illustratedgraphically in FIG. 3. The orange juice control (A) and fruit punchcontrol carton (B) have a bulge increase of 0.269 and 0.206 inchesrespectively over the twelve-week evaluation interval. The trialcontainers had a bulge increase of 0.119 inches and 0.133 inches for therespective orange juice and fruit punch containers. As best illustratedin the graph set forth as FIG. 3, the trial cartons demonstrated lessbulge than the control cartons.

The MDPE barrier layer provides an excellent water vapor barrier whencompared to lower density polyethylene (LDPE) which is frequently usedas a barrier material within conventional juice and beverage cartons.While conventional teachings suggest that bulge improvements areobtained by increasing the stiffness of the underlying board, thepresent invention establishes that significant improvements in cartonbulge can be obtained by the establishment of an improved moistureresistant barrier between the board and the interior wet surface of thecontainer. Thus, by decreasing the passage of water vapor through thelaminate structure, improvement in the bulge resistance properties ofthe carton can be obtained.

As seen in reference to the FIG. 3 graph, the improvement in bulgeresistance in the trial board becomes more pronounced over time. Whilenot wishing to be limited by theory, it is believed that even modestimprovements in water vapor transmission rates may increase the bulgeresistance of the resulting carton. The tendency of cartons to bulgeappears to be a cumulative phenomenon which correlates with the volumeof water vapor transmission over time. Accordingly, the modest reductionin water vapor transmission rate through the paperboard results inimproved bulge resistance of the carton, the improvement becoming morepronounced as time elapses.

The present invention recognizes that the average density of thepolyethylene barrier layer can be increased over the LDPE ranges usedwithin the prior art. The increased density achieves a barrier layerhaving improved resistance to water vapor transmission. Further, theMDPE maintains the useful ability to be heat sealed during commercialpackaging operations.

While not separately set forth, evaluations of the trial structures forretention of vitamin C levels and d-limonene levels fall within thetypical and useful commercial ranges associated with conventionalpaperboard containers for orange juice and beverage products. Further,the improved barrier properties and the resulting carton can be used inconjunction with additional layers and laminates to provide additionalvariation in useful laminates.

Although preferred embodiments of the invention have been describedusing specific terms, devices, and methods, such description is forillustrative purposes only. The words used are words of descriptionrather than of limitation. It is to be understood that changes andvariations may be made by those of ordinary skill in the art withoutdeparting from the spirit or the scope of the present invention, whichis set forth in the following claims. In addition, it should beunderstood that aspects of the various embodiments may be interchanged,both in whole or in part. Therefore, the spirit and scope of theappended claims should not be limited to the description of thepreferred versions contained therein.

1-9. (canceled)
 10. A barrier laminate comprising: a paperboardsubstrate having a first surface and a second surface, the secondsurface being opposite the first surface; a nylon barrier layer appliedto the paperboard substrate at coating weight of between about 3-5pounds per 3000 square feet; a tie layer applied to an inner surface ofthe nylon barrier layer; and, a medium density polyethylene barrierlayer applied directly onto an inner surface of the tie layer, themedium density polyethylene barrier layer further providing a heat seallayer.
 11. The barrier laminate according to claim 10 wherein the mediumdensity polyethylene has an average density of between about 0.926 andabout 0.940.
 12. The barrier laminate according to claim 11 wherein theMDPE is applied in a coating weight of about 20 pounds per 3000 squarefeet.
 13. The barrier laminate according to claim 10 further comprisinga second layer of MDPE applied to the second surface of the paperboardsubstrate.
 14. A foldable laminated blank comprising: a substratematerial selected from the group consisting of paper, paperboard,fiberboard, and bleached kraft paper having a first side and a secondside opposite the first side; a nylon barrier layer attached along anouter surface directly to the first side of the substrate material; and,a product contacting surface opposite an inner surface of the nylonbarrier layer, and comprised substantially entirely of a layer of MDPE,the layer of MDPE providing a heat sealable barrier.
 15. The barrierlaminate according to claim 14 further comprising a tie layer connectingthe inner nylon barrier layer surface to an outer surface of the MDPEproduct contacting layer.
 16. The barrier laminate according to claim 14wherein the medium density polyethylene barrier layer has an averagedensity of between about 0.926 and about 0.94.
 17. The barrier laminateaccording to claim 15 wherein the nylon barrier layer is applied at acoating weight of between about 3-5 pounds per 3000 square feet.
 18. Thebarrier laminate according to claim 15 wherein the MDPE is applied at acoating weight of about 20 pounds per 3000 square feet.
 19. The barrierlaminate according to claim 14 further comprising a second layer of MDPEapplied to the second surface of the substrate.